Coconut milk, chickpeas, sweet potatoes and spinach. All my favourite things in one dish! And just so easy to make. Bringing the flavours of my favourite Thai cuisine with simple Indian ingredients.
Serves 6
Ingredients:
4 tsp Oil
1 tbsp cumin seeds
1 medium onion, finely chopped
3 large cloves of garlic, minced
4 tsps Ginger, minced
1 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1 large sweet potato, diced
1 1/2 cup cooked chickpeas
200ml coconut milk
2 cups spinach, roughly chopped
Freshly ground black pepper as per taste
1/2 cup coriander leaves, chopped
Method:
Heat oil in a pan and add cumin seeds and roast it for a minute. Add the onion, a pinch of salt and cook for 3-5 minutes.
Add the ginger, garlic, turmeric, coriander and chilli. Saute it for a few minutes till they are all cooked.
Add the sweet potatoes, salt. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce.
Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
Add the chickpeas and coconut milk. Cook for 5 minutes. Garnish with coriander leaves.
Serve with Rice, brown rice with a wedge of lime.
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